Pizza Quest Globe

Coming Attractions, Week of Feb. 28th

Written By Peter Reinhart
Friday, 25 February 2011 Pizza Quest Info

This week we return to Pizzeria Mozza for the first of the final two Mozza webisode segments, this one featuring a round table discussion held at Osteria Mozza (next door to Pizzeria Mozza) with food writer’s Russ Parsons and Kristine Kidd, as well as Nancy Silverton and me. Of course, the real stars are the pizzas, but it sure was fun making pizza talk with some serious, well respected fellow pizza freaks. This webisode will post on Thursday,

We will also have all the usual weekly features: Peter’s Blog on Tuesday, a new recipe on Wednesday (my favorite Caesar salad dressing; if there’s anything I like as much as pizza it’s Caesar salad), the Mozza webisode on Thursday, and a new Guest Column on Friday, this one again from John Arena as he reflects on the history of the classic Margherita pizza (like the one Brad had last night at the fabulous Motorino in New York City–can’t wait to see his photos and hear about his experience in a future posting).

Keep coming back, and bring your friends–our viewership is growing at a steady clip!

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Pizza Quest Info


Vision Statement

Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

Peter’s Books

American Pie
Artisan Breads Every Day
The Bread Bakers Apprentice
Brother Junipers Bread Book
Crust and Crumb
Whole Grain Breads

...and other books by Peter Reinhart, available on